I am casting my vote against the flour in the boil on the Wit.
It had too cloudy of an effect on the otherwise outstanding beer masking the orange color I was hoping for. I don't think it had any taste changes that I can tell.

I do think the mash amounts for the spices are right there and will file this recipe among my best.

From the sound of it, I am glad I held back on the flour. My wit is coming along quite nicely, although I wish I had used white wheat instead of the regular american wheat. As the color will be slightly darker than I had expected. It is almost 2 weeks and it is still producing small bubbles in the carboy, so I figure I will probably leave it in there for another week or so until I no longer have bubbles. I haven't tasted it yet, but it smells good.
Will update as time goes by.
Ed

Boy, that "nasty looking super fuzzy whitish-orange" description sounds like the style - except usually more whitish-yellow than whitish orange.

Get yourself a bottle or two of Hoegarden or other Belgian wit and pour one of those next to one of yours. sadly, Celis is not around anymore to compare, and I haven't had Blue Moon in a while but remember it was not as hazy as many of the Belgian versions.

Remember, this beer style is an old farmhouse style that was made for 200 years using very crude equipment and lots of raw wheat in teh grist because it was what farmers had on hand. The haziness became such an integral and expected part of the style that it was traditionally served in "crackware" - glass purposefully riddled a meshwork of cracks - to emphasize the haziness.

Your self-proclaimed fondness for American wheat may come to bear here. Crystal clear and light in color and body, they're well-made and safe as milk. But other than Grant's, most I have tried leave me wishing I was drinking a Bavarian weisse (mit heffe, natch') or a witbier instead.

Still, if the flour power batch doesn't cut it, I'll provide an address where it can be shipped to me for, er.., disposal

But I also bottled up a six-pack in case the B.T. wit exchange occurs (and I think it should!). I'll send bottles to an "undisclosed secure location" (and hope that Dick Cheney doesn't intercept them).

My first impression of tyhe uncarbonated, finished wit was positive - definitly got the coriander going on, but hard to pick out any bitter orange (I admit my under-oranging is due to living in Fla, where people put way too much orange in most things just because it's expected). With a little forced carbonation, I sense a bit of moderate-harsh phenolic bite riding behind the characteristic desired phenolic flavor. I assume it is typical green-ness that will attenuate over the next week. My initial sense is that the style is a keeper!

I also kegged the bit player in the last brew session, the "Bitter English Extraction" extract brew. With some degree of satisfaction, I can report that it's pretty good but would have been better as and AG brew. The standout feature on this one is that it is the first time I have gotten around to using Wyeast London III, and I really like it. The malt accent in the first taste is dead-on Fuller's - something I have tried for and missed with London's I and II, Thamse Valley, and a few other Brit strains. Aybody have an idea if this is a Fuller's strain?